Roasted Pepper & Shrimp Pasta

You might not think that you can make pasta in your slow cooker, but this scrumptious, Mediterranean-inspired rotini will prove otherwise. Shrimp adds lean protein while roasted peppers and olives add some extra zing.

Ingredients

1 jalapeño chile pepper, cut into thin rounds (TIP: Most of the heat in a jalapeño pepper is in the seeds, so remove the seeds if you don't want too much heat.)

1 yellow onion, coarsely chopped

4 cloves garlic, minced

1 tsp dried oregano

1 1/2 tbsp extra-virgin olive oil, divided

12 oz peeled and deveined shrimp

5 oz whole-grain rotini

1/4 tsp sea salt, or to taste

12 pitted Kalamata olives, coarsely chopped

Preparation

To a 4-qt slow cooker, add peppers, onion, garlic, oregano and 1 tbsp oil. Stir to combine. Cover and cook on low for 7 hours (or on high for 3 1/2 hours).

Bring a kettle of water to a boil. Transfer vegetable mixture to a plate and set aside. Increase heat to high. Add shrimp, pasta and 2 cups boiling water. Stir to combine. Cover and cook on high for 20 to 25 minutes or until pasta is tender and shrimp is opaque in center.